Two Yummy Recipes

Ok folks, get your pointer fingers ready to click n' copy these super delish recipes below!

Both of these recipes were given to me by Laurie, the co-leader of the short term healthy lifestyle group called "Choose To Loose" that I've been attending.  This group was started by Laurie and another gal named Victoria as a result of talking with some other ladies at their churches' Ladies Retreat.  You see Laurie and Victoria had each lost a significant amount of weight (60 lbs + for Laurie) and they have each kept it off.  Now they have gotten together to share what they have learned from their experiences with other ladies who also wish to get healthy.  These meetings are held at another woman's house (thank you Ellen!) where we have a confidential weigh-in followed by a 'class' where these fit sistah's share some of what they have learned with different theme's each week.  This particular session will meet a total of 5 times over I believe an 8 week period.  Next Thursday will be our last weigh-in.  There was a one time small fee to join the group and at the end the ladies with the top 3 percentages of weight loss will win cash prizes!!

Last week the AMAZING Laurie made a whole days worth of food for us to try to show us that healthy can taste great!!  I tried making two of her meals this week as you will see below.  I am posting the ingredients and the nutritional information that I've come up with.  Here we go...

"Quick and Creamy Mac N' Cheese"

(I call this Cheesy Butternut Pasta so my kids won't expect traditional mac&cheese)

16 oz medium shell pasta (whole wheat)

1 pkg frozen butternut squash, thawed

1 can (12 oz) evaporated milk (fat free)
2 cups shredded Italian cheese blend (reduced fat)
1/8 tsp nutmeg
1/2 tsp salt

1. Cook pasta.  Carefully remove 1/4 cup of the cooking water for later use. Drain pasta and place in casserole dish.

2. Prepare sauce.  Place thawed squash in a saucepan, gradually add milk, whisking constantly.  Cook over medium-high heat for 3-4 minutes or until mixture begins to simmer.  Reduce heat to medium.  Add cheese; cook 3-4 minutes or until cheese is melted and mixture retuns to a simmer, whisking constantly.  Add nutmeg, salt and reserved cooking water.  Stir until smooth. Add sauce to pasta, mix to coat.

3. You can put this into the oven for a few minutes to toast the top (especially if you decide to add extra cheese, panko crumbs, crushed light crackers, etc...).

4. Makes 6 servings, may top with a sprinkle of additional nutmeg.

* Laurie topped hers with a little plain Panko crumbs.

* Hubby didn't love it as is, I added some shredded cheddar to his.  Next time I think I'll make it with 1 cup Italian cheese and 1 cup cheddar.

** Even my boys enjoyed this!!!

Personally, I found 1/6th to be too generous a portion for us so the nutritional values you'll see following are for 1/8th servings.
calories: 332.5
fat: 5.8
dietary fiber: 7
carbs: 57
protien: 20
cholesterol: 10

Southwestern Sloppy Joes

1 Tbs. Canola oil
1/2 red onion, chopped
2 carlic cloves minced
1 tsp chili powder
1/2 tsp dried oregano
1 lb lean ground turkey (99%)
1 (11 oz) can of Mexican style corn, rinsed and drained
1 (16 oz) jar of Salsa (no sugar added such as Chi-Chi's)
1 Tbsp packed dark brown sugar
1 pkg Light Whole Wheat Hamburger rolls

1. Heat a large skillet over medium heat. Swirl the oil then add the onion and garlic.  Cook, stirring occasionally, until softened, about 4 minutes.
2. Add the chili powder and oregano and cook 1 minute more.
3. Add the turkey and corn and cook until the mixture is nearly dry, about 4 minutes.
4. Stir in the salsa and sugar and cook, stirring occasionally, until slightly thinchened and the turkey is cooked through, 4-5 minutes longer.
5. Spoon over the opned rolls and serve.

Can I just start by saying that I LOOOOOOVE this!!  It is so yummy and I promise you that no one would ever eat this and think, "oh gosh, this is healthy stuff" - it's just delish!!
I have no tips or adjustments to make to this - it's perfect.  I will say that the hubs added a little salt.

According to our serving sizes, we could get about 10 sandwiches out of this.  The nutritional values below include the sloppy joe mix along with a light wheat hamburger roll.
calories: 205
fat: 3
dietary fiber: 3.46
carbs: 30.17

protien: 14.94

cholesterol: 28

THANK YOU THANK YOU THANK YOU Laurie for these wonderful recipes!! Can't wait to try to make the others you shared.  And thank you to you, Victoria and Ellen for all that you do to encourage us all to live a healthy life!!!

Boston Creme Pie Cupcakes on the down low!

Be honest, your mouth is watering already, isn't it?!

As good as this looks, it tastes even better!!

Thank you so much Tracey for making these for me for my birthday and

for sharing your recipe with us all!!

Tracey's Boston Creme Pie Cupcakes:


Ingredients

1 pkg (2 layer size) of yellow cake mix (prepare using box directions... subsitituting Applesauce for oil (even subsitution) and using eggbeaters instead of eggs (1/4 C = 1 large egg).

1 cup cold milk (fat free is fine)

1 pkg vanilla instant pudding (fat free/sugar free)

1 1/2 cups thawed cool whip (fat free)

4 oz of semi sweet baking chocolate (Baker's Brand is is 4.5 grams of fat per oz)
*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *
Preheat Oven to 350 degrees.

Spray 24 medium muffin cups and fill with 3 tbsp of cake mix. Cook as directed. Cool for 10 minutes in pan then put on wire rack to cool completely.

As the cupcakes are cooling, pour milk into a large bowl. Add pudding mix and beat with a wire whisk for 2 minutes. Let it stand 5 minutes to thicken. As pudding thickens, using a serrated knife, cut the cupcakes in half horizontally. Gently stir ½ cup of the whipped topping into pudding mix. Spoon about 1 TBSP of mix onto bottom half of each cupcake and cover with the top.

Microwave the remaining 1 cup of whipped topping and chocolate squares on HIGH for 1 minute, stir, then again for 30 seconds. Stir well for about a min until it thickens a little! Frost each cupcake with approx 1 tsp of chocolate mix (using the backside of the spoon works best).
Refrigerate for at least 15 minutes before serving.
 
I just entered every ingredient onto a spreadsheet and according to my calculations, here's the skinny on these cupcakes:
 
Calories ~ 112
Fat ~ 2
Carbs ~ 21
Dietary Fiber ~ <1
 
Thank you again Tracey for these super yummy cupcakes!!

New Product ~ New Recipe

I tried a new product this week by Del Monte.  I found them in Wal-Mart on sale for 2 for $4 in the canned fruit sections.  They are called Fruit Chillers.  They are little delicious tubes of fruit sorbet.  Put them in the freezer and as you're taking out a treat for the kids or hubby, guests, etc.. take out a Fruit Chiller for yourself.  I tried the strawberry flavor.  SUPER yummy!!!  These frozen little gems are only 55 calories per tube and 0 grams of fat!

I also tried a new recipe as I've been wanting to start branching out.  I've known of this recipe for years as I got it from one of the many many Weight Watcher's meetings I've attended over the years.  I think I've hit every meeting in a 20 mile radius.. but I digress.  Any how, it's a recipe for a pie using Jell-o, Coolwhip and a ready made grahm cracker crust.  It's called Light Cool n' Easy Pie. (click on link for recipe)
This was quick and very easy to make!  The consistancey, according to my husband, is 'foamy'.  It's light and refreshing.  The taste... well, that's where my rave reviews stop.  I like sugar free Jell-o on it's own, but didn't care for it in the pie.  I think I would like the dessert if I were to make it with regular Jell-o, light Coolwhip and reduced fat pie crust.  For me, the after-taste due to the sugar free Jell-o was just too strong.  It was worth a try, and I may try it again with regular Jell-o... we'll see..
I don't want to end on a sour note, so let me give you another yummy dessert idea.  Do you like chocolate cream pie?  If so, buy yourself a reduced fat graham cracker pie crust and some sugar free Jell-0 chocolate COOK pudding (super important - don't buy the instant, buy the one you need to cook).  Cook the pudding according to directions on package.  Let it cool several minutes in the pan giving it an occassional stir.  Spoon it into the crust.  Chill in the fridge until completely cool and set.  Next, add light or fat free Coolwhip.  This comes out so good your guests will not know that it's light.

It's time to finish my cup of tea and finish watching You've Got Mail and then off to bed.

"Impossible"? No Way!

My friend makes this wonderful egg dish called the "Impossible Veggie Pie".  It's sort of like a cross between a quiche and an egg casarole.  I like egg dishes in general but my two complaints would be that the eggs are frequently a little runny and that they are super high in fat and calories.
But this pie is not runny because it uses a little Bisquick mixed in with the eggs.  It is hands down my favorite egg dish!!
So, how do I continue to enjoy this without it having to be a big splurge or only eating enough for one taste - which let's face it, would just be a tease!
It's time to make the "Impossible Pie" the "Possible Pie"!!  I went to work on it last night and it came out super eggcelent!!!  (even the hubs had no idea that I had lightened it up!)

Ingredients:
3/4 Cup Egg Beaters
1.5 Cups Milk (I use 1%)
3/4 Cups Bisquick Heart Health
2 Cups Broccoli (chopped and cooked until fork tender)
1/4 Cup Chopped Onion
1 Cup Shredded Cheese (I used Reduced Fat Cheddar)

In a bowl mix onion, cheese and chopped & cooked broccoli until combined.  Put into a generously sprayed pie plate or baking dish.  In another bowl (or blender) mix egg beaters, milk and Bisquick until well blended.  Pour egg mixture over the veggies and cheese.  Bake in a 350 preheated oven for 40 - 50 minutes or until set and slightly golden.

Here's the nutritional info for the recipe above.  You can however add any kind and amount of veggies (my friend once made it with summer squash and it was terrific!!) and meats like sausage also work well.

Serving Size: 1/6  (this is a generous portion)
Calories: 148
Fat:  4.56
Protein:   10.4
Dietary Fiber:  1
Cholesterol:  13.25
Carbohydrates:  15.6

I sprinkled a little extra cheese on top.

Enjoy!!

Veggies + Roasting = Delish!!

Have I told you lately how much I LOVE roasted veggies?
Along with fish and a baked potato, tonight we had roasted carrots, summer squash and zucchini. Yummmmm!!!  I'm downright piggy with it!  But if you're gonna be a swine about something, it might as well be veggies, right?
Just toss your veggies in a baking dish and add a little evoo to coat and some salt and peper.  Put in a 425 degree oven until the veggies start to get darkened on the edges.
Soooo good!!

It's time to go watch a movie with the hubs!  'Have You Heard About The Morgans?'

Feast For The Eyes As Well As The Stomach

The other night I was trying to decide what to make for dinner (you know, staring into he fridge expecting something to just jump out at ya), when I noticed that I had quite a bit of veggies in need of being cooked up.


So I pulled out carrots, broccoli, onion, zucchini, summer squash and red pepper. Hmm.. what to do what to do. I decided on stir fry. I love me a good stir fry!

I chopped up each yummy veggie and sautéed them in a pan while I had whole wheat pasta boiling and my good hubby outside grilling a little chicken. As I was tossing all of that jullianned goodness, I was suddenly struck with just how beautiful it was. The reds, greens, oranges and yellows were absolutely brilliant!

I have been working on a devotion this week that I'll be teaching this Saturday for the gals at church about finding beauty in our every day life. God gives us so much if we just take the time to notice. God interrupted my normal dinner time rush to show me the beauty in his creation. Isn't it amazing how He even made the things that we're just going to chew up and eat beautiful? He is amazing!!!

Please notice the blurred hand in this photo. That is my hungry husband drumming his fingers while his picture crazed wife stages a shot. Poor guy.

Have you found beauty in your everyday life?

It's time for me to find the beauty in a cup of tea :)

Burger & Fries On The Down Low

So I had a hankerin' for a burger and fries.

Here's what I came up with.  It tasted delish!! Especially since it didn't come with a side of guilt!

I could have gone with a turkey burger, but I actually really like the veggie mushroom burger!  For the fries I just cut up a medium potato (actually two, fed the hubs too), then put it into a pan that was lightly sprayed with Pam.  I put a little salt and pepper and then some Tastefully Simple seasoning salt (love that stuff). Mixed it up, and then gave the fries a couple of spritzes of Pam. In the oven they went on 425. Couldn't be any easier!